Timeless Classics and Country Cooking
Paired with Summer and Fall Seasons' Harvest
By Chef Christopher Meynell
First Course
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Heirloom Tomatoes Salad Age old tomato Age old tomato varieties garnished with Seal Cove Goats cheese, Extra Virgin Olive Oil and 12 year aged Balsamic Vinegar 13.5 |
Buttermilk Tempura Soft Shell Crab
14 |
| Ris de Veau
Lightly sauteed sweetbreads, truffle scented jus 14. |
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| Salad Vinaigrette
8 |
Salad Roquefort
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Main Course
| Roasted Local Halibut
Sauce Champagne and Julienne Farm Vegetables 32 |
Duck Confit
Duck leg and thigh Marinated in Rosemary, Thyme and Garlic, Slowly Braised in Duck Fat. Served with Extra Crispy Skin and light Duck au Jus 31 |
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Grilled Filet Mignon
31 |
Lamb Osso Bucco Braised seasoned Lamb, Rustic Spiced Demi-Glace
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